Incoming Resources
- Land of plenty, a treasury of authentic Sichuan cooking, Fuchsia Dunlop
- The food of Sichuan, Fuchsia Dunlop ; photography by Yuki Sugiura ; with additional location photography by Ian Cumming
- The wok, recipes and techniques, J. Kenji López-Alt
- Chinese menu, the history, myths, and legends behind your favorite foods, Grace Lin
- The dim sum field guide, a taxonomy of dumplings, buns, meats, sweets, and other specialties of the Chinese teahouse, written and illustrated by Carolyn Phillips
- A-Gong's table, vegan recipes from a Taiwanese home, George Lee ; photography by Laurent Hsia
- At the Chinese table, a memoir with recipes, written and illustrated by Carolyn Phillips
- Chinese food, by Sara Gilbert
- The breath of a wok, unlocking the spirit of Chinese wok cooking through recipes and lore, Grace Young and Alan Richardson ; with text and recipes by Grace Young
- Mooncakes & milk bread, sweet & savory recipes inspired by Chinese bakeries, by Kristina Cho
- Essential Chinese cooking, authentic chinese recipes, broken down into easy techniques, Jeremy Pang of school of wok ; [photography: Martin Poole]
- First generation, recipes from my Taiwanese-American home, Frankie Gaw
- Chinese-ish, home cooking not quite authentic 100% delicious, recipes by Rosheen Kaul ; illustrations by Joanna Hu
- Chinese soul food, a friendly guide for homemade dumplings, stir-fries, soups, and more, Hsiao-Ching Chou ; photography by Clare Barboza